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Salad with strawberry and balsamic vinaigrette recipe

59 ratings

Strawberries are back in season! Try something completely different with this fresh strawberry and balsamic vinaigrette – a great way to liven up any salad. See method

Serves 2 (makes 300ml vinaigrette)
10 mins to prepare
149 calories / serving
Vegetarian
Dairy-free

Ingredients

½ small red onion, thinly sliced
227g pack strawberries, trimmed
4 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tsp clear honey
1 tsp wholegrain mustard
10g fresh basil, stalks finely chopped, leaves torn
100g wild rocket
20g walnuts, toasted and roughly chopped

1 of your 5-a-day and low in saturated fat

Each serving contains

Energy
615kj
149kcal 7%
Fat
12g 17%
Saturates
1g 7%
Sugars
5g 5%
Salt
0.1g 1%

of the reference intake
Carbohydrate 5g Protein 4.1g Fibre 3.4g

Method

Put the onion in a shallow bowl and cover with cold water; set aside. (This will take away some of the bitterness.)
Reserve 4 larger strawberries, then put the rest in a food processor with the oil, balsamic, honey, mustard and basil stalks; season. Blitz until almost smooth but still with a little texture; pour into a jar. The dressing will keep in the fridge for up to a week.
Drain the onion and toss with the rocket and basil leaves. Thinly slice the remaining strawberries and add to the salad before tossing well with 3 tbsp of the dressing. Scatter with the toasted walnuts to serve.

Tip: Swap the leaves for watercress or spinach. You could also add shredded cooked chicken or feta to the salad. To make the dressing vegan, swap honey for maple syrup.

See more Summer salad recipes